PRIME
19665 COCHRAN BLVD, PORT CHARLOTTE, FL 33948
License #1801886
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Solid Health Score
How is this score calculated? → Need help reading this? Newest inspection first. Red dots matter most.
The score is the shortcut, but the inspection timeline is the proof. Start with the newest visit, then scan for repeat critical or major findings.
PRIME in PORT CHARLOTTE currently holds an InspectFL Health Score of 85 out of 100 — a B grade — generally clean with some minor or moderate violations on record. This restaurant has one inspection on record from Florida DBPR, with the most recent inspection on July 27, 2026. Across those visits, DBPR recorded 16 total findings; InspectFL has detailed violation rows for 10 of them so far.
Start with the newest inspection, then verify the pattern
The score is the shortcut. The inspection timeline is the real story. Read the latest visit first, open the official DBPR record when you need the source, then compare this restaurant with other options nearby.
What stands out in this inspection history
The latest inspection on July 27, 2026 shows 10 observation rows: 2 critical, 1 major, and 7 minor.
DBPR source + data confidenceWhat’s powering this page
InspectFL turns public DBPR records into a scan-friendly timeline. Use the official DBPR link when you want to verify the newest inspection at the source. InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When exact inspector notes are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.
- •Inspector notes appear inline when available.
- •The official DBPR inspection timeline still stays visible, even on pages with zero violations or zero inspector notes.
Open the place or verify the recordSee the place, then share or verify
*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.
Inspection History
Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.
Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.
- Disposition: Inspection Completed - No Further Action
- [14-09-4] Cutting board has cut marks and is no longer cleanable on the reach in cooler on the cook line.
- [25-06-4] Single-service to go boxes not stored inverted or protected from contamination on the server expo line. The operator properly stored the to go boxes.
- [40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee personal belongings stored on a shelf with single-service items and canned tomato juice. The operator properly stored the personal belongings.
- [29-42-4] Vacuum breaker missing at splitter added to mop sink faucet. Observed a red hose connected to the splitter at the mop sink with no vacuum breaker.
- [31B-04-4] No handwashing sign provided at a hand sink used by food employees behind the bar and the hand sink on the back wall of the cook line.
- [02C-03-5] Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Observed half and half not date marked in the reach in cooler in the server area near the expo line.
- [13-04-4] Employees with no beard guards/restraints while engaging in food preparation.
- [08B-38-4] Food stored on floor. Observed a box of potatoes stored on the floor in the prep area. The potatoes were properly stored off the ground.
- [10-17-4] In-use knife stored in cracks between pieces of equipment. Observed an in-use knife stored between food containers and the inside wall of the reach in cooler on the cook line. The operator properly stored the knife.
- [03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed sliced cheese (51F - Cold Holding) stored stacked above the fill line in the top section of the reach in cooler on the cooks expo line. The operator stated the cheese had been held for less than an hour. The operator emptied half of the contents and stored in the lower portion of the reach in cooler.
What do locals think?
Use the inspection history as the starting point, then compare it with real diner feedback. Vote first, then scroll a little lower to add what you actually saw.
Would you eat here?
PRIME looks fairly solid on paper. Would you eat here?
Solid overall, with enough history that people may still weigh the details differently.
One vote per device. Results update after you vote.
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